The Chickpea Curry is a well-known Indian recipe appreciated in Italy and beyond.
A single dish to accompany with naan bread, which is also Indian and very simple to prepare. Chickpea Curry is vegetarian.
A light dish, simple to make, and very delicate in flavor, accompanied by simply boiled basmati rice, is perfect for an evening with friends.
If you use pre-cooked chickpeas like us, the dish becomes much faster, and if, like us, you love curry, you cannot miss making this dish.
Below I leave you some other ideas to use chickpeas, both dried and pre-cooked, which I find fantastic to always have in the pantry, and then right after the photo, as always, let’s discover how to prepare the Chickpea Curry!!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Hours
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Indian
- Seasonality: All seasons
Ingredients for the Chickpea Curry Indian Recipe
- 21 oz cooked chickpeas, boiled (or canned)
- Half onion
- 2 cloves garlic
- 2 tablespoons tomato paste
- 1 tablespoon ginger (grated)
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander
- 1 teaspoon chili
- 3 tablespoons extra virgin olive oil
- 1 teaspoon curry
- 2 pinches salt
- 200 ml coconut milk
- 200 g Basmati rice
- 2 pinches salt
- as needed water
- 2 tablespoons extra virgin olive oil
Tools
- 1 Pot
- 2 Pans
- 1 Wooden spoon
Preparation of the Chickpea Curry Indian Recipe
To prepare the Chickpea Curry, start with the chickpeas. If they are dried, soak them the night before, then rinse and boil them until they are tender but not mushy.
Set aside to cool, but if you are using canned chickpeas, drain them of their preserving liquid and rinse them very well under running water.
In a small pan, toast all the spices (except for the ginger) without adding any fat for 3 minutes, stirring with a wooden spoon.
Finely chop the onion along with the garlic cloves and cook them in a pan with extra virgin olive oil for 5 minutes until they are caramelized.
Grate 1 inch of fresh ginger after peeling it and add it to the pan with the onion.
Add the previously toasted spices and stir to flavor for 1 minute.
Meanwhile, put a pot with slightly salted water on the stove to cook the basmati rice.
Add the drained chickpeas to the pan with the seasoning, stir to blend the flavors, and incorporate the coconut milk. Salt and flavor while stirring for 6-7 minutes.
Turn off the heat and keep warm, covered. When the basmati rice is cooked, drain it and dress it with extra virgin olive oil.
Plate by placing the Curry on one side and the basmati rice on the other, serving with naan bread cut into wedges (2 wedges per plate).
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How to Store Chickpea Curry Indian Recipe
You can store the Curry in the refrigerator well covered in an airtight container for 2 days.
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